Russian Meat Aspic Recipe – Holodets

holodets

This is a traditional Russian delicacy. I watched my mom and grandmother make this since I was little mostly around Christmas and New Year; and always loved it. Originally it’s made out of pork feet as it contains lots of natural gelatin. Well… since my kids won’t eat it the authentic way I make my holodets with gelatin. If you haven’t tried it, you should; you will be very surprised at how delicious it is!
 
Servings: 10-12     
 
Ingredients
1 whole free-range chicken- rinsed,
2 carrots- peeled and cut in half
2 celery stalks- cut in half
1 large white onion- peeled and cut in half
7-8 garlic gloves
2 bay leaves
1 teaspoon whole black peppercorns
Salt to taste
3 packs of unflavored gelatin ( I used Knox)
Fresh Italian parsley for decoration

 

gelatin for holodets
 DSC_0894

Direction:
Place the chicken and vegetables in a large pot over medium heat. Pour in 1 gallon (3-4 liters) cold water to cover the chicken and vegetables; Add in the bay leaves, salt and peppercorns, and allow it to come to a boil.

DSC_0896

 

Lower the heat to low and simmer for 1 1/2 hours, uncovered. While it’s cooking, skim any layers (foam and extra fat) that rise to the surface;
After finished cooking remove the chicken to a cutting board. Let it cool. Remove the skin and bones, hand-shred the meat.
Add crushed garlic to the stock and let it sit there for 30 minutes.
Strain the stock and make sure you removed all the extra fat from the top.

DSC_0900

Measure 6 cups of stock.
Combine 3 envelopes of Knox gelatin and 1/2 cup cold water in a small bowl. (3 envelopes of gelatin is equivalent to 3 tablespoons or 21 grams of powdered gelatin; Make sure you use the unsweetened and unflavored kind). Let gelatin to bloom. Combine gelatin with the stock. Mix well until gelatin mixture melts and blends in

Arrange the chicken pieces on bottom of bowls or loaf pans or any mold you would like.

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You can also cut the cooked carrots into rounds and fresh herbs like Italian parsley and place them with the chicken at the bottom of molds.
Carefully pour stock over chicken until chicken well covered.

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Refrigerate overnight. Always eat with a piece of thick rye bread.

Russian Holodets

Enjoy!!!
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Russian Meat Aspic Recipe – Holodets

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 12

Russian Meat Aspic Recipe – Holodets

This is a traditional Russian delicacy. I watched my mom and grandmother make this since I was little mostly around Christmas and New Year; and always loved it. Originally it’s made out of pork feet as it contains lots of natural gelatin. Well… since my kids won’t eat it the authentic way I make my holodets with gelatin. If you haven't tried it, you should; you will be very surprised at how delicious it is!

Ingredients

  • 1 whole free-range chicken- rinsed,
  • 2 carrots- peeled and cut in half
  • 2 celery stalks- cut in half
  • 1 large white onion- peeled and cut in half
  • 7-8 garlic gloves
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • Salt to taste
  • 3 packs of unflavored gelatin ( I used Knox)
  • Fresh Italian parsley for decoration

Instructions

  1. Place the chicken and vegetables in a large pot over medium heat. Pour in 1 gallon (3-4 liters) cold water to cover the chicken and vegetables; Add in the bay leaves, salt and peppercorns, and allow it to come to a boil. Lower the heat to low and simmer for 1 1/2 hours, uncovered. While it’s cooking, skim any layers (foam and extra fat) that rise to the surface;
  2. After finished cooking remove the chicken to a cutting board. Let it cool. Remove the skin and bones, hand-shred the meat.
  3. Add crushed garlic to the stock and let it sit there for 30 minutes.
  4. Strain the stock and make sure you removed all the extra fat from the top. Measure 6 cups of stock.
  5. Combine 3 envelopes of Knox gelatin and 1/2 cup cold water in a small bowl. (3 envelopes of gelatin is equivalent to 3 tablespoons or 21 grams of powdered gelatin; Make sure you use the unsweetened and unflavored kind). Let gelatin to bloom. Combine gelatin with the stock. Mix well until gelatin mixture melts and blends in.
  6. Arrange the chicken pieces on bottom of bowls or loaf pans or any mold you would like. You can also cut the cooked carrots into rounds and fresh herbs like Italian parsley and place them with the chicken at the bottom of molds.
  7. Carefully pour stock over chicken right to the top of the mold.
  8. Refrigerate overnight. Always eat with a piece of thick rye bread.

Notes

3 envelopes of gelatin is equivalent to 3 tablespoons or 21 grams of powdered gelatin; Make sure you use the unsweetened and unflavored kind

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